Phish will be continuing on with their Dinner And A Movie weekly livestream event with the announcement today that the next showing will feature the band’s appearance at The Gorge Amphitheatre in Washington state on July 26, 2013, the first of two nights at the venue. Check out the setlist below:
Tune in this Tuesday, June 2nd at 8:30pm ET at LivePhish or Phish’s Facebook page for the show, and follow along with Page McConnell‘s recipe for his first non-sandwich choice since the series began: Red Beans & Rice.
The band has also selected the ArtsFund as this week’s beneficiary and you can donate any time at phish.com/waterwheel.
For 50 years, ArtsFund has built community through the arts via leadership, advocacy, and grant making. ArtsFund launched the COVID-19 Arts Emergency Relief Fund to provide short-term relief to western Washington arts organizations which have been devastated by the public health emergency. For more information, visit artsfund.org.
Here’s the full recipe and a note from Page:
This week I’ve decided not to do anything that resembles a sandwich. Instead, I’ve chosen one of my favorite recipes for Red Beans & Rice.
Now, I know that I will be hearing from some purists that this isn’t anything like what you might find at Mothers, or any of my favorite dining establishments in New Orleans. To them I would say that this recipe is not trying to replicate something, or transport you somewhere else; It is more of an interpretation. Anyway, I like it, and I hope you do too.
We recommend you serve it with a salad. And I always put plenty of hot sauce on it. Enjoy!
Red Beans & Rice
2 cans kidney beans, rinsed
1 package bacon, cooked
4 sausage links (we use andouille sausage)
1 onion, chopped
1 bell pepper, chopped
1 tbs garlic, minced
½ tsp dried thyme
¼ tsp allspice
1 can chopped tomatoes (you can use fresh tomatoes)
1 cup cooked rice
1 can coconut milk
1-2 tbs avocado oil
(Omit the meat to make it vegan)
– Cook the rice
– Cook your bacon in a separate pan, drain
– Meanwhile, add chopped onions, peppers to a large heated pot with avocado oil. Remove from heat when soft
– Chop sausage and brown in pot
– Add onion and pepper to pot and cook, add garlic
– Add thyme, allspice, tomatoes, chopped bacon, beans, rice and can of coconut milk.
– Mix together and allow to simmer for at least ½ hour